Liver Kebabs

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  • Each serving
  • 290 cal
  • 13g fat (6g sat)
  • 450mg chol
  • 510mg sodium
  • 13g carb
  • 1g fiber
  • 7g sugars
  • 29g protein


  • High-heat oil, for grilling
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • 1 pound lamb liver - patted dry and cut into 1-inch cubes
  • 1 kielbasa sausage, cut into 1-inch-thick slices
  • 1 large apple, cored and cut into chunks
  • Sauerkraut, for serving (optional)


Preheat a grill to medium-high heat; lightly oil grates.

In a small bowl, mix together butter, parsley, thyme, garlic, salt and pepper until well combined; set aside.

Thread liver, sausage and apples alternatively on 8 skewers (see note). Brush lightly with oil and season with salt and pepper. Grill kebabs until grill marks appear and liver is just tender, turning frequently, 6 to 8 minutes.

Remove kebabs to warm serving plates and brush with butter mixture. Serve over sauerkraut, if desired.

Special notes:

If using wooden skewers, soak in water for 30 minutes before using.

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